Coconut Cucumber And Radish Raita

During the winter months when tons of radish floods the local markets, most folks find a way to include this wonderful vegetable into their everyday menu. Be it the North Indian Muli ka paratha or the spicy stir fried version in South India, every state has its own special radish dish. Folks in Odisha like to add it to their Kanji ( a light soup ), have it crushed and mixed with lime juice as a salad and also as a glorious raita with coconut added to mellow down the strong radish flavour. I have simply modified this recipe by adding some cucumber and also a hint of mustard. The end result is a very light and refreshing recipe that is the perfect complement to any meal ( especially ones that feature a rich gravy dish ).

Read on -

Preparation Time - 10 mins

Ingredients -

• 1 cup grated radish
• 1 cup grated cucumber
• 1/2 cup freshly grated coconut
• 1 1/2 cup yogurt
• 2/3 tsp mustard seeds
• 2 sprig curry leaves
• 2 dry red chilis
• 1 tsp mustard paste ( use less if you are not used to the pungency or use yellow instead of black mustard )
• salt to taste
• 1 1/2 tsp oil

Preparation - Take the yogurt in a mixing bowl. Add salt and mustard paste. Beat it lightly to break the lumps.

Squeeze out water from the radish and cucumber. Add to the mixing bowl along with the coconut.

Cooking - Heat oil in a tempering pan. Add the mustard seeds, broken red chili and curry leaves. Once it starts spluttering, pour it over the contents of the mixing bowl.

Mix well. Add a little water if you want a thinner consistency.

Serve immediately or chill for 15 mins before serving.

Note - Consume on the same day.